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Pumpkin Spice Poke Cake

A moist and creamy dessert combining the warm spices of fall, perfect for Thanksgiving or any holiday feast.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box spice cake mix
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 3 large eggs preferably at room temperature
  • 1/2 cup vegetable oil
  • 1 cup water
For the topping
  • 1 cup sweetened condensed milk
  • 1/2 cup caramel sauce store-bought or homemade
  • 1 cup whipped topping
  • 1 teaspoon pumpkin pie spice
Optional toppings
  • to taste extra caramel sauce for drizzling on top
  • to taste crushed pecans for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, and water. Beat until smooth and lightly combined.
Baking
  1. Pour the batter into your prepared pan and bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
  2. Once baked, let the cake cool for a bit, then use the end of a wooden spoon to poke holes throughout the cake.
Flavor Infusion
  1. Drizzle the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes.
  2. Drizzle caramel sauce on top.
  3. Refrigerate for at least an hour to let the flavors meld together.
Serving
  1. Top the chilled cake with whipped topping and sprinkle pumpkin pie spice. Add any additional toppings like crushed pecans if desired.
  2. Cut into squares and serve on a beautiful platter, drizzling extra caramel on top if preferred.

Notes

Store leftovers in the fridge for up to 4 days, covered with plastic wrap or in an airtight container. For best results, use room temperature ingredients and don't skimp on the poke holes to maximize flavor absorption.